Popular
Latest From the Show
Corned Beef Hash Reuben Potato Pie
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
How to Make Spanakopipasta | Rachael Ray
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Ingredients
- 3 to 4 medium potatoes, scrubbed and very thinly sliced on mandoline
- Kosher salt and black pepper
- 3 tablespoons cornstarch
- 3 to 4 tablespoons beef stock
- Olive oil, for brushing plus 1 tablespoon
- 2 tablespoons butter
- 1 medium onion, very finely chopped
- 4 cloves garlic, finely chopped
- 1 teaspoon paprika
- 1/2 pound sauerkraut, drained and rinsed
- 1/2 to 3/4 pound corned beef, very finely chopped
- 2 cups shredded Gruyère cheese
- 1/2 cup sour cream
- 1/4 cup ketchup
- 2 tablespoons pickle relish
Yield
Serves: 4-6
Preparation
Preheat oven to 425°F.
Place potatoes in a large, shallow bowl or dish and season with salt and pepper; sprinkle with cornstarch.
Brush a large, 12-inch pizza pan liberally with olive oil. Arrange potatoes around pan working all the way to edges and overlapping the slices evenly to form the potato crust. Press crust down to set then sprinkle with a 3 to 4 tablespoons stock. Brush liberally with olive oil. Bake 15-20 minutes, or until potatoes are cooked through.
In a skillet over medium heat, melt butter. Add onions and garlic, and season with a little salt, pepper and the paprika. Cook to tender, 7-8 minutes. Add corned beef and stock, and cover. Cook until crispy on the bottom.
Top the potato crust with a thin layer of sauerkraut, then corned beef and cheese. Bake or broil in the lower third of the oven to bubbly and brown.
In a small mixing bowl, mix together the sour cream, ketchup and relish. Transfer to a squeeze bottle and squeeze onto top of pizza, or dollop evenly around the pizza.